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About
FlavorFocusLab is a food lab in Berlin for fermentation and plant-forward cooking.
I'm Simon Hannig, founder of FlavorFocusLab. I have cooked professionally for 15 years and have worked with fermentation for more than ten. Working for myself, I have built many projects from scratch, including my own culinary concepts and a food production business. As a trained chef with a degree in business administration, I know both sides: how flavour is created, and what a process has to look like to pay off in a working business.
The lab
The kitchen of the future is plant-based. Fermentation is the key to it.
Plant-based concepts rarely fail for lack of good intentions. They fail for lack of culinary depth: umami, texture, maturity. That is exactly where fermentation comes in, in restaurants, in canteens, at food brands and startups, all the way to industrial production.
The FlavorFocusLab lab is in Neukölln, at Sonnenallee 61. This is where our ferments are made, and where classes and team events take place.
What we learn along the way, we write down openly in our Knowledge section, for you to read and pass on.
The nearest U-Bahn station is Rathaus Neukölln (U7). Hermannplatz (U8) is another option, a little further away. At Sonnenallee 61, walk into the rear courtyard (Hinterhof), then through the passage. Take the door on the left. Access is step-free.
Collaborations & projects
1 Michelin-star
Farmery
Project in progress.
Consulting
For restaurants, canteens, startups and food brands.
See consultingWorkshops
Classes and workshops for groups and teams.
Explore workshopsDining & Events
Dinners, pop-ups and private menu evenings.
Explore events